Noahs Meditterano

3470 N Miami Ave, Miami, FL 33127 · Permanent Food Service · License 2332633

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (1 fixed on the spot), 6 intermediate (1 fixed on the spot), 5 basic
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

14 violations found

First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed butter (96°F - Hot Holding) next to grill at front counter, as per operator less than 1 hour. Operator proceed to reheated.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at the kitchen area. Also observed at dishwashing area. Operator restocked. Also at bar area.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at dishwashing area. Also at bar area.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt container not labeled with common name at kitchen area..
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw lamb (frozen) in standing water at kitchen area, operator removed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a lamb container on floor at kitchen area, operator stored properly.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at the bar area.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at dishwashing area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.